Sage Gateshead

The Sage Gateshead is a purpose built music centre embracing the delights of the Quayside. Inside, there is a restaurant named The Brasserie.

According to their website,

With locally sourced produce and seasonal menus, pre-performance diners can enjoy 2 or 3 courses in sublime surroundings from 5pm. Your table will be yours for the night, so you can order dessert and coffee to enjoy at the interval. We also serve a traditional roast every Sunday from 12pm – 3pm.

When I got wind of the new Sunday roast menu, I was immediately enticed. So that following Sunday, I was there. Could Sage Gateshead out stage the opposition? Could it be a go-to restaurant without the glamour of their events culture? It was time to find out.

Unique, inviting and full of life – Sage Gateshead is a wonderful building that encapsulates the essence of our area perfectly; you can’t help but feel its charm as you enter. With various avenues to venture down, the setting was busy yet maintained a serene ambience which was enhanced by a concert performance from BBC at the Proms.

Charlotte, our gentle waitress, gave us options on where to be sat and made us feel welcome. As it was a Mother’s Day that Sunday afternoon, we were presented with their ‘Mother’s Day Sunday Roast Menu’ which included four starters, five mains and four desserts at £19.95 for two courses and £23.95 for three.

To drink, go with one of their twenty four wines. I chose red ‘Number 14’, Jarrah Wood Shiraz from Australia at £7.50 a large glass and my colleague went with white ‘Number 1’, Molino del Sol from Spain at £6.70 a large glass. The pleasant red was made up of ripe cherry and raspberry flavours and had a spicy, peppery finish. The spectacular dry white was subtle and attractive with floral and citrus aromas. On with the food!

From four possible starters, my colleague went with the Classic Prawn Cocktail, Marie Rose Sauce, Baby Gem Lettuce, Tomato and Buttered Brown Bread. I decided on the Smoked Bacon, Black Pudding and Wild Mushroom Salad with Mustard Dressing. Both were fairly large starters but arrived perfectly presented. Although I couldn’t have the black pudding as it contained gluten, the salty bacon, the oily mushroom salad and the dressing were all outstanding. We both adored our starters.

Before ordering our mains I had the chance to pause for a moment and take in the surroundings. It was such a tranquil, chilled Sunday afternoon that we were savouring at our own pace.

From the choice of five mains, my colleague went for Pork Loin, Sage and Apricot Stuffing and I opted for Roast Topside of Beef. Both came with Confit Oil Roast Potatoes, Mustard Mash, Honey Roast Root Vegetables, Buttered Greens, Yorkshire Pudding and Jus. When the plates were brought to us, you could just tell they were going to be amazing just by their appearance. The thick cut slices of beef owned my plate; it was huge! In fact, I was beginning to think the waitress kept returning to top up my slices of meat – it was never-ending but I wasn’t complaining, keep it coming! The stuffing was a perfect combination with the pork too and in terms of the vegetables, I must mention the soft buttered carrots and parsnips, the fennel glazed roasties and the creamy mash. Our mains were a flavour enchantment and it was the best Sunday Roast my colleague and I have ever had. A huge accolade. Fabulous Sage Gateshead.

Although my stomach was stuffed, I convinced myself that the White Wine Whole Poached Pear and Passionfruit Sabayon would be an ideal end to complete the afternoon. I wasn’t wrong. Cleansing and light, it refreshed my palate. Sweet and moist, my colleague went all out by going for the Steamed Treacle Pudding and Crème Anglaise. It was again an enormous portion and too much for my colleague to finish even though she gave it her best shot.

Although more and more places in town are beginning to serve Sunday Roast, you’ll struggle to find any better than The Brasserie in Sage Gateshead – a divine setting with stunning views, a comforting atmosphere, superb service, great value portions of exquisite food and unforgettable memories.

To the management, chefs and waiters I applaud you all. I will see you soon.